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Make the most of leftover bread, veggies, and other fridge staples

Frittata With Toasted Bread, Cheese, and Caramelized Onions Makes 4 to 6 servings This recipe takes a handful of basic ingredients and turns them into a rich, satisfying meal for breakfast, lunch, or dinner. Each element plays an essential role. Crusty bread toasted in butter and olive oil gives the frittata substance and texture; onions cooked until sweet and caramelized add depth; cheese brings umami and gooeyness; and the eggs provide richness and tie everything together. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up Cooking starts on the stove top but finishes at 425 degrees, so you will need a 10-inch nonstick skillet that's oven-safe. Serve a crisp green salad alongside as a counterpoint to the frittata's richness. 10 large eggs Kosher salt and ground black pepper 4 ounces cheddar, Gouda, or Gruyère cheese, shredded (1 cup), divided 3 tablespoons salted butter, cut into 1-tablespoon pieces, divided Advertisement 2 tablespoons extra virgin olive oil, divided 3 ounces rustic bread, cut into 1-inch cubes (about 3 cups) 2 medium yellow onions, finely chopped Chopped fresh flat-leaf parsley or fresh chives, to serve Heat the oven to 425 degrees with a rack in the middle position. In a medium bowl, whisk the eggs with ½ teaspoon each salt and pepper, then stir in two-thirds of the cheese; set aside. In a 10-inch nonstick oven-safe skillet set over medium heat, warm 1 tablespoon butter and 1 tablespoon oil until the butter melts. Add the bread and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a medium bowl; set aside. In the same skillet set over medium, warm the remaining 1 tablespoon oil until shimmering. Add the onions and ¼ teaspoon each salt and pepper. Cover and cook, stirring often and adjusting the heat as needed to prevent scorching, until the onions are lightly browned, 10 to 12 minutes. Transfer to the bowl with the bread and wipe out the skillet. In the same skillet again set over medium, melt the remaining 2 tablespoons butter. Add the egg mixture, then quickly add the bread and onions; stir just to combine the ingredients and distribute them in an even layer. Cook, without stirring, for 5 minutes; the edges should be set. Run a silicone spatula around the edges to ensure the eggs are not sticking. Sprinkle evenly with the remaining cheese and place the skillet in the oven. Bake until the frittata is set on the surface and the cheese is lightly browned, 10 to 12 minutes. Remove the skillet from the oven (the handle will be hot). Run the spatula around the edges of the frittata and underneath it to loosen, then carefully slide onto a cutting board. Let rest for at least 10 minutes. Serve warm or at room temperature, sprinkled with parsley and cut into wedges. Advertisement Turkish Red Lentil Soup Connie Miller Turkish Red Lentil Soup Makes 4 servings Kırmızı mercİmek çorbası is a traditional Turkish soup made with red lentils, which soften and break down during cooking, creating a rustic texture that's creamy but not starchy or heavy. Some versions include vegetables such as potatoes, carrots, or fresh tomatoes, but ours lets the lentils take the lead. Aleppo pepper brings gentle heat to the dish. If you can't find it, substitute with an additional teaspoon of paprika and ½ teaspoon red pepper flakes. This dish is delicious as is, but also provides a perfect base for a bit of experimentation. Have leeks you need to use? Add one in, instead of the onion, for a silkier texture. Chard or kale left over in the fridge? Either makes for a hearty addition. Swap out coarse bulgur for the rice to add a nuttier flavor, add a carrot for sweetness, or amp up the heat with a Fresno or jalapeño. Just be sure to keep a grain, whether it be rice or bulgur, to help thicken the soup. To make this recipe vegan, substitute olive oil for the butter. 3 tablespoons salted butter 1 medium yellow onion cut into ½-inch dice (about 1 cup) 1 medium garlic clove, finely grated 1 tablespoon tomato paste 1 tablespoon sweet paprika ½ teaspoon ground cumin 1 cup red lentils 2 tablespoons long-grain white rice Kosher salt 3 tablespoons extra virgin olive oil 2 teaspoons Aleppo pepper (see headnote) Chopped fresh mint, to serve (optional) Lemon wedges, to serve In a large saucepan set over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste, paprika, and cumin, then cook for about 1 minute. Advertisement Add the lentils, rice, 5 cups water, and 1 teaspoon salt. Stir to combine, then bring the soup to a boil over medium-high heat. Reduce the heat to maintain a lively simmer, then cover and cook, stirring occasionally, until the lentils and rice are tender and broken down, about 30 minutes. Season to taste. Meanwhile, in a small skillet set over medium heat, warm the oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. To serve, ladle the soup into bowls and drizzle the Aleppo pepper oil over each serving. Garnish with mint, if using, and lemon wedges on the side. Chilaquiles Rojos Connie Miller Chilaquiles Rojos Makes 4 servings A beloved Mexican breakfast dish that's equally great for lunch or dinner, chilaquiles feature tortilla chips that are lightly cooked in a red or green sauce and topped with melted cheese. It was created as a way to use up leftover tortillas and other ingredients, though the dish works equally well with store-bought chips, as in this recipe. If you like, to round out the meal, serve the chilaquiles with scrambled or fried eggs. 1 medium white, yellow, or red onion, quartered 2 tablespoons grape-seed or other neutral oil, divided 3 medium garlic cloves, peeled 14½-ounce can fire-roasted or regular diced tomatoes 1 chipotle chili in adobo, plus 1 teaspoon adobo sauce ½ teaspoon ground cumin or dried oregano, or both Advertisement 6 cups tortilla chips Kosher salt and ground black pepper 4 ounces cheddar, pepper Jack, or cotija cheese, shredded (1 cup) ½ cup lightly packed fresh cilantro leaves Optional ingredients, for garnish: Diced avocado, sour cream, or Mexican crema; lime wedges; pickled jalapeños; hot sauce, or a combination Finely chop 1 onion quarter; set aside for garnish. In a 12-inch skillet over medium-high heat, warm 1 tablespoon of the oil until barely smoking. Add the remaining onion quarters and the garlic and cook, turning occasionally with tongs, until charred all over, 6 to 9 minutes. If the garlic is done before the onion, remove from the skillet. Transfer the onion and garlic to a blender; reserve the skillet. To the blender, add the tomatoes with juices, the chipotle and adobo sauce, and the cumin, then puree until smooth, about 1 minute. In the same skillet set over medium, warm the remaining 1 tablespoon oil until shimmering. Carefully add the puree (it will splatter) and cook, uncovered and stirring often, until slightly darkened and thickened, 5 to 7 minutes. Stir in 1 cup water and bring to a simmer. Add the tortilla chips and toss to coat. Off heat, taste and season with salt and pepper. Sprinkle with the cheese and stir until it begins to melt, about 2 minutes. Sprinkle with the reserved chopped onion and the cilantro and serve directly from the skillet, garnished with whatever combination of toppings you prefer. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. 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